On to the recipe!
Soaked Whole Wheat Flat bread/ Tortillas:
3 cups flour (any mixture of hard white and red wheat flours)
1 1/4 cup warm cultured buttermilk
2 Tablespoons olive oil
2 teaspoons baking powder
1 teaspoon salt
12-24 hours before you want to cook the flat bread, combine flour, buttermilk, and oil in a bowl until a dough forms. Cover the bowl with a tight fitting plate or plastic wrap and let it sit in a warm place in the kitchen for 12-24 hours. (Soaking is optional--just combine all ingredients and proceed as usual if deciding not to soak).
After soaking, add powder and salt. Mix until thoroughly combined. Divide the dough into 8 balls. One-by-one, flatten each ball into a disc and then roll out into a circle about 1/8 inch thick for flat bread, thinner for a tortilla.
In a lightly greased cast-iron (or other heavy bottom pan) over low heat, cook each piece of flat bread, flipping occasionally, until brown spots are forming on both sides. I don't want to give a time frame here because every pan will be different. Just don't rush it. It pays to cook a little longer over a lower heat so that you don't burn the bread.
Serve bread with your dip of choice, or allow bread to cool and store in a plastic zip-top bag for up to 5 days.